Pork Tenderloin with Pomegranate Blood Orange Glaze

Jean from Smith & Truslow
Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Cuisine

American

Category

Main Course

This pork tenderloin is rubbed with our organic Coriander Cumin Rub, seared and roasted until juicy, then finished with a glossy pomegranate blood orange glaze warmed with cinnamon. Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. Here, the tension between the assertive spices and the sweet, fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!

Pork Tenderloin with Pomegranate Blood Orange Glaze

Ingredients

    Pork

    • 1 pork tenderloin (about 1 1/4 pounds)
    • 3-1/2 teaspoons organic Coriander Cumin rub
    • 1 tablespoon olive oil

    Sauce

    • 1/2 teaspoon cornstarch
    • 2 tablespoons water
    • 3/4 cup pure pomegranate juice (feel free to substitute cranberry juice)
    • 1 tablespoon balsamic vinegar
    • 1 blood orange, or any juicy orange
    • 2 organic cinnamon sticks
    • 1 tablespoon butter
    • pomegranate seeds for garnish, optional

    Directions

      Pork

      1. Preheat the oven to 400°F. Pat the pork tenderloin dry and rub the Coriander Cumin Rub all over the meat.

      2. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, about 6 minutes total.

      3. Transfer the skillet to the oven and roast for 12-15 minutes, until the internal temperature reaches 145°F.

      4. Move the pork to a cutting board, tent with foil and let rest while you make the sauce.

      Sauce

      1. Return the skillet to medium heat (careful, the handle is hot). Add the pomegranate juice and scrape up the browned bits.

      2. Add the balsamic vinegar, the juice of the blood orange and the cinnamon sticks. Simmer until reduced by about half, 10-12 minutes.

      3. Whisk the cornstarch into the water, stir it into the sauce and simmer 1 minute until thickened and syrupy.

      4. Remove from the heat, discard the cinnamon sticks and swirl in the butter.

      5. Slice the pork, drizzle with the glaze and sprinkle with pomegranate seeds, if desired.

      6. Slice pork thinly, plate and drizzle with pomegranate/blood orange sauce.

      7. Sprinkle with a few pomegranate seeds for garnish, if desired.

      Featured Ingredient:

      All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.

      Organic Coriander Cumin Rub Learn More

      Why use Coriander Cumin Seasoning from Smith and Truslow?

      This custom blend is unique to Smith & Truslow.  It combines the heat of cayenne and cumin with the sweetness of cinnamon and fennel to create the prefect complement for pork.  And while this is a great rub for
      pork tenderloin, or BBQ pork, we love it on chicken, in chili, on spiced nuts and more… As with all our blends, we only use organic, gluten free, kosher and heavy metal tested ingredients.  There are no additives, so the flavor of our pure ingredients shines
      through.

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